• 1 ½ cups cooked pearl barley (about 3/4 cup dry pearl barley)
• 1 ½ cups cooked bulgur (about 1/2-3/4 cup dry bulgur)
• ⅓ cup pine nuts, toasted if desired
• 2 cups chopped or shredded cooked chicken
• 14 oz can butter beans, drained and rinsed
• 1 cup marinated artichoke hearts, chopped into 1/2 inch pieces
• 1 cup chopped spinach
• 1 ½ cups diced cucumber
• 1 cup cubed white cheddar cheese
• ⅓ cup chopped pistachios
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh basil

For the dressing

• ⅓ cup olive oil
• ½ tbsp dried oregano
• 1 ½ tsp salt
• ½ tsp pepper
• juice of one lemon
• 2 tbsp red wine vinegar
• 2 garlic cloves, pressed
• 1 tbsp liquid honey